Quinoa Cakes With Lemon Yogurt Sauce

Name: Quinoa Cakes With Lemon Yogurt Sauce
Cook time: 35 min
Total time: 35 min
Yield: 16 cakes
Ingredients: 1 1/2 cups quinoa; 1 1/2 cups vegetable broth; 1/2 cup olive oil; 1/2 onion, chopped; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups fresh spinach, trimmed; 3 eggs; 1/4 cup parmesan cheese, grated; 2 tablespoons all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon lemon rind; 1 tablespoon pine nuts or 1 tablespoon sliced almonds, toasted; 1 1/2 cups balkan-style plain yogurt; 1/3 cup green onion, thinly sliced; 1 tablespoon lemon juice; 1 pinch each salt and pepper

Submitted by Chef mariajane

"These delicate cakes may crumble a bit while being formed, but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks."

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Ready In:: 35mins
Ingredients:: 18
Yields:: 16 cakes

ingredients

1 ¹⁄₂ cups quinoa
1 ¹⁄₂ cups vegetable broth
¹⁄₂ cup olive oil
¹⁄₂ onion, chopped
3 garlic cloves, minced
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
3 cups fresh spinach, trimmed
3 eggs
¹⁄₄ cup parmesan cheese, grated
2 tablespoons all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon lemon rind
1 1 tablespoon pine nuts or 1 tablespoon sliced almonds, toasted
LEMON YOGURT SAUCE
1 ¹⁄₂ cups balkan-style plain yogurt
¹⁄₃ cup green onion, thinly sliced
1 tablespoon lemon juice
1 pinch each salt and pepper

directions

In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
Meanwhile, in skillet, heat 1 tablespoons of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
In large bowl, whisk together egg, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.
In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden brown, about 8 minutes.
Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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